Monday, June 15, 2015

Monday Menu: Mason Jar Salads

Guacamole Greens from sweetgreen (Image from sweetgreen website)
I am a self-admitted salad hater. I know that salads can be a healthy lunch option, but it's just not the option I'd choose when given a full menu of both hot and cold meals to pick from. That being said, I LOVE the salad concoctions at sweetgreen in Boston. Maybe it's the fact that they're packed with tons of non-green items, or maybe they just have the perfect dressing-to-stuff ratio. I can't get enough!

Since sweetgreen hasn't made its way south, I've been attempting to recreate some of my favorites. I like packing mason jar salads for lunch since it's an easy meal to prep ahead and it's totally tote-able. This week, we're having "Guacamole Greens".  On the sweetgreen menu, it's described as: organic mesclun, red onion, tortilla chips, avocado, roasted chicken, fresh lime squeeze, and cilantro jalepeno vinaigrette.  Mine is a variation on this concept, and it's VERY delicious!

What You'll Need:
1 Jalapeño, seeded and diced
Juice of 2-3 Limes
1Tbsp honey
1/4 cup fresh cilantro
1/4 cup olive oil
3-4 cups Mixed Greens
1/2 Red onion, diced
1 Orange bell pepper, diced (optional)
1 1/2 cups Grape tomatoes, halved
2 avocados, pitted and diced
2 cups roasted chicken, shredded
Tortilla chips (optional)

  1. Prepare the dressing by combining the jalapeño, lime juice, honey, cilantro, and olive oil in a food processor. Process until combined. 
  2. Pour the dressing into the bottom of four mason jars, dividing it evenly amongst them. 
  3. Add the red onion and tomatoes to each jar, again dividing the portions evenly among 4 jars. 
  4. Add the diced bell pepper next. This is optional, but it adds healthy crunch, especially if you forego the tortilla chips. 
  5. Layer in the roasted chicken, followed by the avocado.
  6. Top each jar with a big handful of greens. I used a mix of baby spinach, kale, and swiss chard. Tortilla chips go on the vey top before you seal it!
I find that the mason jar salads last for 3-4 days in the fridge, so it's a great option to prep ahead on Sundays. Plus, your coworkers will be jealous when you pull out such a healthy and delicious lunch!

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